Salmon in puff pastry and Pesto sauce Recipe

Salmon in puff pastry, delicious dish, beautiful and easy to prepare.

Ingredients for 6 people:

750g skinless salmon fillet

2 frozen Arosa puff pastry packages

500g mushrooms (Paris, Portobello,)

1 chopped garlic clove

1/2 tablespoon butter

1 bunch fresh asparagus

70g cream cheese at room temperature

2 gems (for brushing)

1 tablespoon fresh thyme

salt and pepper to taste

Procedures to prepare it:

Remove the puff pastry from the freezer 1 hour before preparation. Preheat the oven to 180C degrees. Wash, dry and chop all mushrooms very small. Heat a skillet with olive oil, sauté the garlic and, as soon as it begins to brown, place all the chopped mushrooms. Wait to dry all the water that forms (10 minutes) and as soon as it dries, add 1/2 tablespoon of butter, thyme, salt and pepper. Remove from heat and let cool.

Peel the asparagus gently. Cook in boiling salted water for approximately 5 minutes (do not overcook). Drain and place under cold sink water to stop cooking. Drain and reserve. Place salt and pepper on both sides of the salmon. Open the first puff pastry and place the salmon in the center. Spread cream cheese over the entire surface. Place the sautéed and cold mushrooms on top of the cream cheese. Squeeze with the spoon so that they “stick” to the cream cheese. On top, align the asparagus side by side, covering the entire surface. Sprinkle with salt. Brush the side of the salmon with the egg yolks.

Place the other pasta over the salmon. Adjust the sides of the dough by making a package. Cut the excess dough on the sides into strips to be used in the decoration. Close the entire side of the fish using a fork. Brush the dough with egg yolk and arrange the strips. Brush the strips. Transfer to a non-stick baking tray, removing the plastic from the dough. Place in a preheated oven at 190C degrees (medium / high) for 40 minutes or until golden and roasted. Serve immediately.

Pesto sauce

Ingredients for 5 people:

40g (1/3 cup) coarsely chopped pistachios

40g (1/3 cup) coarsely chopped Pará nut

70g (2/3 cup) grated Parmesan cheese

150ml olive oil

2 cloves of garlic

50ml water with 2 large or 6 small ice cubes

3 cups well filled with basil leaves

1 kale leaf (remove the stalk)

500g linguine (or spaguetti)

1 burrata

lemon zest

salt and pepper flower

Procedures to prepare it:

Place pistachios, chestnuts, Parmesan cheese and olive oil in a blender. Beat until it becomes a paste. In this paste add the 2 cloves of garlic (remove the kernels) and water with ice. Beat until it becomes a whitish paste. Place the basil leaves in boiling water for 30 seconds. Remove and immediately place in a basin with ice water (very cold) to give a thermal shock and thus preserve its very green color.

Do the same thing with the cabbage leaf: boiling water for 30 seconds and add the basil to the cold water. Squeeze the leaves tightly in your hands to remove any excess water and place in the blender glass. Beat until very green (approx. 3 minutes). Put salt and pepper. Reserve the ready sauce.

Roughly break the burrata into pieces. Reserve. Cook the pasta in the time indicated on the packaging, drain and turn over in a heated pan. Put the sauce on top and mix well. If it gets dry, put half a ladle of the pasta cooking water. Serve the portions by placing the pasta with sauce on the plate, a generous piece of burrata on top, sprinkling with lemon zest and fleur de sel (for crispness). Sprinkle black pepper. Serve immediately. Served with a chicken fillet grilled in olive oil with salt and pepper.